Antoinette - Wealth Of Sweet Indulgences For The Lunar New Year

Once again, Chef Pang of Antoinette is at the top of his game for the Lunar New Year with a wealth of new creations as well as bringing back the signature classics to usher in the Year of the Pig.

Hong Bao

During the Lunar New Year, the act of giving Hong Bao (red packet) symbolises sharing of blessing. With this auspicious symbolisation, Chef Pang created the Hong Bao ($10 small / $25 big) for this Lunar New Year using a combination of French and Japanese bread making techniques. The bread is infused with red dragon fruit, hence the flavour and colour. Inside the bread, you can find layers of nian gao (made in-house with black sugar and fried shallots), candied yam and sweet potato, pork floss and salted egg.

Abundantly 

A fun and dramatic new cake for the Lunar New Year is the Abundantly ($38). The chiffon cake is infused with rich purple sweet potato and topped with a thin circle of black sesame peanut feuilletine. To enjoy it, diners lift of the little partition for a windfalls of wealth and luck. It releases a flowing profusion of salty cheese cream that drapes over the cake, with a wealth of black and gold tapioca bubbles steeped in black sugar, candied sweet potato and yam cubes, gold-covered chocolate coin, ingot and koi fish. It is like have a creamy cheese bubble tea cake.

Purplelette 

For bite-sized pleasures, there is the Purplelette macarons ($3 per piece / $19 for 6 pieces). The macaron shell is made with purple sweet potato yam and sandwiched between a ring of sweet potato cream with a cheese centre filling. It is hard to stop at one.

Queen's Yusheng

For a different kind of Yusheng, the classic Queen's Yusheng ($88) makes a return for 2019's Chinese New Year. Cracking open the golden chocolate egg reveals freshly diced and shredded pineapple, Thai green mango, red dragon fruit and pomelo. Tossed to a year of prosperity and good luck, together with almonds, cashews, mandarin orange butter cake, meringue kisses, yam and sweet potato chips.

For those who is planning to share some happiness to their friends, families and colleagues, Antoinette has a number of gift options such as the gorgeously floral Saint Honore gift box ($75), Singapura Cookie Tin ($24), propitiously bright red Luxur gift box in three different sizes ($20/$26/$35), as well as the Bisou gift box in a graceful grey velvet in three different sizes.

Note: This is an invited tasting.


Antoinette 
30 Penhas Road
Singapore 208188
Tel: +65 62933121
Facebook
Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Thur: 11am - 10pm
Fri & Eve PH: 11am - 11pm
Sat: 10am - 11pm
Sun & PH: 10am - 10pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to V Hotel Lavender. Walk down Horne Road and turn right onto Penhas Road. Walk to destination. Journey time about 5 minutes. [Map]

Antoinette @ Penhas Road - The Ever-Inspired Chef Pang Has Unveiled A New Menu

The ever-inspired Chef Pang of Antoinette has unveiled a new menu, introducing a number  of new savory and brunch dishes. Together with the new menu launched, it has also introduced a number of new cocktails to complement the its extensive tea pairing.

Some of these new cocktails are Pretty Pink ($16), Prescription ($14), Huat Ah! ($18) and Blue Romance ($12). The eye catching drink probably is the Prescription which comes with a pill sachet which contains grass jelly cubes. This is a playful drink whereby the guests get to play doctor and mix the houjicha latte, okinawan black sugar syrup, yuzu ice cubes and fairy grass together to concoct their own medicine drink.

Baked Rigatoni 4/5 and Black Bait 4.5/5

For some light starters, there are the Baked Rigatoni ($8) and Black Bait ($12). The baked rigatoni pasta is satueed in tomato cream sauce, topped with a golden brown crust of gruyere cheese and emmental cheese. This is an all-day comforting dish. As for the black bait, it is a very addictive snack. The morsels of fish is dusted with homemade spice seasonings which consists of onion powder, garlic powder, paprika, salt and pepper with a sprinkle of raspberry powder.

Watermelon & Smoked Duck Salad 4/5

The interplay of color for the Watermelon &  Smoked Duck Salad ($24) definitely stands out. It looks like a garden in autumn except that it is on the plate. Two components on the plate stood out for me. The beautiful tender smoked duck and pickled watermelon cubes which has a refreshing acidity to the dish.

Wagyu Beef Tagliatelle 4.2/5

The pasta for the Wagyu Beef Tagliatelle ($26) is made in house using whole wheat. The delightful bite of the pasta is complemented by the delicious ragout which has been cooked with red wine, herbs and wagyu beef. It also comes with an onsen egg and grated parmesan cheese.

Double Prawn Linguine 4.2/5

Inspired by the local prawn noodles is the Double Prawn Linguine ($26). It has a rich umani-spicy note from the prawn bisque and spicy shrimp paste, that is well coated around the ribbons of linguine. The dish is then finished with zucchini strips, ebiko, sakura ebi, nori and shiso cress for flavours as well as textures.

Kurobuta Ham & Cheese Toast 4.2/5

Toast lover will rejoice to know that Antoinette has added 4 savoury and 2 sweet Toast to their new menu. For savoury there are Smoked Salmon, Kurobuta Ham & Cheese, Wild Mushrooms and Avocado Mash. If you have a sweet tooth, there are Banana and Strawberry.

Banana Toast 4.2/5

We tried both the Kurobuta Ham & Cheese Toast ($14) and Banana Toast ($12). The bread of the Kurobuta Ham & Cheese Toast  is brushed with butter before being toasted to a nice crispy crust on the exterior while retaining a soft texture inside. It is then spread with a layer of sweet potato mash,  followed with topping of kurobuta ham and emmental cheese. As for the sweet Banana Toast, it comes with salted butter, nutella, fresh banana, caramel popcorn, coco pops and drizzled with chocolate sauce.

Fondant au Chocolat 4.2/5

The Fondant au Chocolat ($14) is a warm chocolate cake, served with cold brewed coffee ice cream with orange confit. The combination of warm and cold, with the richness of the chocolate cake will satisfy anyone with a sweet tooth.

Watermelon Kakigori 4.2/5

Making a spectacular entrance is the Watermelon Kakigori ($20) which is appealing to both taste and presentation. The refreshing watermelon comes in cubes as well as shaved ice. Hidden underneath the shaved ice is earl grey chiffon cake layered with yuzu cream, fresh strawberries, rose petal foam and almond crumble. Perfect for sharing and ending your meal on a sweet finale.

Note: This is an invited tasting.


Antoinette 
30 Penhas Road
Singapore 208188
Tel: +65 62933121
Facebook
Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Thur: 11am - 10pm
Fri & Eve PH: 11am - 11pm
Sat: 10am - 11pm
Sun & PH: 10am - 10pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to V Hotel Lavender. Walk down Horne Road and turn right onto Penhas Road. Walk to destination. Journey time about 5 minutes. [Map]

Southpaw Bar & Sushi @ Cavan Road (Lavender) - Now Open For Lunch With Delicious Rice Bowls

For those staying or working in the Lavender area, you will be glad to know that Southpaw Bar & Sushi is opened for lunch now. The new lunch set menu consists of 4 different rice bowls which includes a bowl of miso soup.

Shake Don $17.90 4/5

For salmon lovers, you will enjoy the Shake Don ($17.90) with thick slices of salmon laid on top of the seasoned Japanese rice. This is crowned with ikura roes for a burst of popping refreshness.

Chirashi Don 4.2/5

For those that prefers variety, you can opt for the Chirashi Don ($18.90) which consists of a mix of sashimi on rice and ikura roes. I like the fact that extra effort in aburi some of the sashimi for that extra aroma.

Sashimi Unajyu 4.5/5

For those that is looking for a more substantial lunch, you can go for the Sashimi Unajyu ($22.80) which consists of charred and fatty unagi on rice, served separately with a plate of mix sashimi and miso soup. I personally preferred this rice bowl as I find that the sweetness of the unagi goes well with the marinated rice.

Wagyu Beef Don 4.2/5

The other crowd favourite is the Wagyu Beef Don ($18.90). Brimming with tender slices of wagyu beef and topped with an onsen egg. The lunch set also comes with a bowl of miso soup.

The highlight for the new lunch sets by Southpaw Bar & Sushi is actually the rice. Instead of plain Japanese rice, the chef has seasoned the rice with dashi for a more vibrant taste complementing the various ingredients of the rice bowl lunch sets.

Note: This is an invited tasting.


Southpaw Bar & Sushi
Cavan Suites
11 Cavan Road
#01-04
Singapore 209848
Tel: +65 91011941
Facebook
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Fri: 12pm - 2pm, 6pm - 12midnight
Sat: 6pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Lavender MRT station Take Exit B. Walk to Horne Road. Turn left and walk down Horne Road. Turn right onto Cavan Road. Journey time about 10 minutes. [Map]

The Chinese Kitchen (厨神私房菜) @ Cavan Road (Lavender) - Comfort Traditional Chinese Dishes With A Touch Of Fineness

Newly opened in Lavender is The Chinese Kitchen (厨神私房菜), opened by local renowned Chef Austen Ong, the former president of society of Chinese cuisine Chef (Singapore). He is also dubbed the 厨神 (God of the Kitchen) by the culinary industry, probably from his numerous achievement such as winning the Gold medalist of Asian Cuisine in the 8th FHA International Salon Culinaire, Most Creative award in the 4th World Championship of Chinese Cuisine and Champion of Taipei's World Culinary Contest in both 2005 and 2007.

Organic Okra with Pickle Chilli 4.5/5

We started with some light bites for our dinner. First, we tried the Organic Okra with Pickle Chilli ($6). The okra or ladyfinger has a nice crunchy texture without that slimy texture. The star of the dish is actually the pickle chilli, it complemented the okra excellently. The pickle chilli is so good that I could not resist pairing it with other ingredients.

Pork Trotter Jelly, Passion Fruit Infused Cucumber 4/5

Given a touch of exquisite to a traditional dish is the Pork Trotter Jelly with Passion Fruit Infused Cucumber ($8). A Teochew delicacy which is not commonly available on the restaurant's menu due to the painstaking process of making it. The pork trotter jelly encased in a soft gelatine cubes with savoury pork shreds is accompanied with crisp chilled cucumber slice.

"Ma La" Baby Squids and Eryngii Mushroom 3.8/5

From the description of the dish, I thought the "Ma La" Baby Squids and Eryngii Mushroom ($9) would be very spicy but it turned out rather sweet. Putting that aside, the deep fried baby squid is very crispy and the eryngii mushroom provides the additional crunch for a multi-textural enjoyment.

Signature Old Fifty Collagen Broth, Ocean Catch 4.5/5

I was wondering why the next dish is named Signature Old Fifty Collagen Broth with Ocean Catch ($38 for 2-3pax/ $55 for 4-6pax)? It was explained that the broth is using the cooking style of the 50s, in which the pot of soup is simmered over charcoal for 10 hours. The collagen rich broth is a result of cooking the soup base with chicken, duck, pork and fish skin. Diners can choice from 3 different types of fishes - Ocean Catch, Wild Caught and Snapper. Not only that, you can have the soup in its original flavour, miso or spicy. This is definitely one of the best order dish here.

Charcoal Grilled Orange Sea Perch, Sea Salt & Spices 4.2/5

Not commonly used in modern Chinese cuisine is charcoal grilling. One of such dishes on the menu is the Charcoal Grilled Orange Sea Perch with Sea Salt & Spices ($58). I like how the grilling manages to locked in the moisture and succulent meat. The fish meat is best pair with the unique blend of sauces that brings out its freshness.

Braised La La "Ying Yang" Noodle 3.5/5

The Braised La La "Ying Yang" Noodle ($14) is another interesting item on the menu whereby Chef Austen uses two different type of noodles - beehoon and dangmyeon, giving the dish a contrasting textures, soaking up the sweet broth from the seafood. However, the kitchen was a bit heavy with the salt during my visit.

Charcoal Grilled Banana, Sea Salt, Caramel, Ice Cream 4/5

For dessert, is another item from the charcoal grill, Charcoal Grilled Banana, Sea Salt, Caramel, Ice Cream ($4.50). The different components on the plate seems rather isolated but when you have them together, a pleasant harmony sings in the mouth.

After trying the food by Chef Austen, my takeaway is that he has given a touch of fineness to dishes tat is close to our heart, without losing its roots of traditional Chinese cuisine. More importantly, the pricing is very reasonable.

Note: This is an invited tasting. 


The Chinese Kitchen (厨神私房菜)
20 Cavan Road
Singapore 209861
Tel: +65 66126024
Facebook
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Tue, Thu-Sun: 12pm - 3pm, 6pm - 10pm
(Closed on Wed)

Direction: 
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left and walk down Horne Road. Turn right onto Cavan Road. Walk to destination. Journey time about 10 minutes. [Map]

Antoinette @ Penhas Road - New Dishes Celebrating Singapore's Culinary Heritage

Antoinette well known for its French pastries and sweets have gone local to create a new savoury menu featuring dishes of Chef Pang's Hakka roots, with a European spin to it.

Bread & Butter 4.5/5

We started with the Bread & Butter ($5). In the bread basket, there were satay bacon epi, levain, baguette, five-spice escargot, and croissant. What got me really excited is the accompanying flavoured butters selection. The interesting flavours are Preserved Bean Curd, Caramelized Shallot, Rempah and Preserved Turnips. These flavoured butter has that distinct Asian flavour which is familiar but yet unique in European cuisine. My favourite is the preserved bean curd which I finished the whole block of it. I observed the younger tastebuds seemed to prefer th caramelized shallot more though.

Chilli Crab Aranicin 3.5/5

Next we had the Chilli Crab Aranicin ($16) which is an Italian dish with a Singapore twist to it. The risotto ball features a homemade chilli crab sauce served with fried Chinese bun and sea asparagus salad. I actually like the cheesy risotto inside the crispy ball over the chilli crab sauce.

Tuna Mousse 3/5

Italian bruschetta was given a Asian take in the Tuna Mousse ($22). Chef Pang has substituted the use of balsamic vinegar and Italian basil with Chinese vinegar and Thai basil. The Chinese vinegar is quite prominent in the execution lending an enjoyable acidity to the dish. However I find the dish rather expensive for some grilled bread, marinated tomatoes, levain, egg and chips.

Kale Caesar 3/5

Instead of anchovies, salted fish dressing is paired with the Kale Caesar ($22), together with butternut squash and garlic croutons. It also comes with roasted five-spice chicken roulade  sprinkled with fried garlic. While I applauded the used of salted fish sauce which is interesting not too overpowering, I felt that the chicken was dry. Someone at the table mentioned that it felt like eating ngoh hiang instead. Do not this is usually served with 3 pieces only. We were given more as this is a tasting and there are six of us.

Chicken Rice 4/5

A rendition of the signature Singapore's Hainanese Chicken Rice ($26) by Chef Pang uses sous-vide chicken breast paired with scallion and ginger dressing, chilli gel and dark soya sauce foam. Instead of rice, it is replaced with barley grains cooked with chicken stock and aromatics. I have to say this is a well executed interpretation, getting all the elements and flavours of a chicken rice spot on. I only wish the texture of the barley can be slightly softer.

Hakka Gnocchi 4.2/5

One of my favourite dishes among the new heritage creation is the Hakka Gnocchi ($24). The colourful colors come from beetroot, sweet potato, purple sweet potato and yam. For me the star is the medley of dried shrimps, foie gras, cured pork and morel that held the soft dough dumplings together.

Spaghetti 4.2/5

The Spaghetti ($24) knid of resembles a plate of wok fried Chinese noodles. While some of the diners at my table find the texture of the pasta a bit tough, I actually enjoyed the bite to hold the richness of the cuttlefish pork belly ragout and ebi sakura.

Sunny Side Up 3/5

Moving to the dessert, Chef Pang surprises us with the Sunny Side Up ($10). The dessert comes in the form of a breakfast plate. The egg white is made of coconut Malibu foam, and the yolk is actually a mango coulis. Completing the great breakfast are candied bacon and toasted brioche. It is a pretty dish indeed but it fell short of satisfying me as a dessert.

Misty Forest 3.8/5

A theatrical dessert is the Misty Forest ($18) that is presented in a bell jar. Putting aside the billowing mist which we found it quite unpleasant, the sky cleared when we dug into the richness of the forest made up of grand cru dark chocolate, cremeux, yuzu curd, praline cream, cashew nut nougatine, chocolate crumble, chocolate coral sponge and matcha moss which married beautifully together.

Pandan 3.8/5

The Pandan ($14) is a dessert served in both cold and hot. For the cold portion, we have pandan ice cream, pandan sphere, gula melaka etc. We felt that the pandan ice cream has a bitter aftertaste. It was explained that the used of fresh pandan to make the ice cream was the reason for the bitterness. I preferred the hot portion for the delicious pandan kaya spread with butter on toast. I have almost forgotten about this treasured pandan kaya from Antoinette. I am glad that Chef Pang has given life to it, bring it back to the menu again.

I always felt inspired by Chef Pang's energy and creativity. He always seemed to be looking out for something new to bring to the table. For his heritage menu creation, I would recommend the bread & butter, chicken rice and hakka gnocchi and spaghetti.

Note: This is an invited tasting.


Antoinette 
30 Penhas Road
Singapore 208188
Tel: +65 62933121
Facebook
Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Thur: 11am - 10pm
Fri & Eve PH: 11am - 11pm
Sat: 10am - 11pm
Sun & PH: 10am - 10pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to V Hotel Lavender. Walk down Horne Road and turn right onto Penhas Road. Walk to destination. Journey time about 5 minutes. [Map]